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This Minestrone Primavera is packed full of green goodness. It’s so healthy, fresh and bursting with all the delicious flavours of Spring.
It’s finally starting to feel very Spring-like here in Italy and I’m so thankful for the longer evenings and being able to wake up to a bright bedroom.
As well as it getting much easier to pluck myself out of bed in the morning, I’ve also been struck with cravings for all sorts of wonderful green veggies (definitely not a bad thing, eh).
I absolutely love Springtime veggies, peas, beans, asparagus, broccoli…just to name a few and one of the best ways to pack as many healthy and delicious veggies into one meal is in a soup of course!
This Minestrone Primavera is absolutely perfect for that and better yet it is super easy and ready in no time.
Minestrone is a classic thick Italian soup and actually has no set recipe. It’s designed to use up the vegetables that are in season and sometimes contains meat such as chicken or ham. This is another great and delicious way to use up leftover veg, meat and pasta and because there is no set recipe it’s totally foolproof.
You know it’s going to taste amazing!
There’s no meat or pasta in my minestrone primavera, I wanted to keep it as fresh tasting as possible and it definitely doesn’t feel like there’s something missing without them here. It’s all about simple and fresh spring flavours that work perfectly together.
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- ~2.8 oz (80g) broad beans , fava
- ~5/8 cup (90g) peas , frozen
- ~5.6 oz (160g) green beans chopped
- 1 leek
- 2 cloves garlic finely chopped
- 1 zucchini/courgette
- ~8.1 oz (230g) cannellini beans canned
- 6 cups (1.5 litres) chicken stock
- 1 large handful basil chopped
- Pecorino cheese for serving
- 1 tbsp olive oil
- Salt and pepper to season
- Add the olive oil to a large pot under a medium/low heat.
- Cut the end and stalk off the leek then cut into slices. Cut the zucchini in half length-ways then cut into slices. Add the leek and zucchini to the pot and sauté until soft, add the garlic and fry for another minute.
- Add the green beans then the chicken stock. Bring to a boil then turn down to a simmer. Add the peas, broad beans, cannellini beans, basil and a pinch of salt and pepper.
- Simmer for 5 minutes then serve. Top with a grating of pecorino cheese.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here